Commercial kitchen FOG management — a survival guide
Environmental health, grease traps and staying operational through service.
Why FOG matters commercially
Fats, oils and grease are the enemy of commercial kitchens. Local water authorities and environmental health can prosecute for uncontrolled FOG discharge. A blocked drain mid-service costs a restaurant thousands in lost trade and food waste.
Sizing your grease trap correctly
Traps must be sized for the kitchen's peak throughput. An undersized trap fills and bypasses within a service, defeating its purpose. A professional survey will size the trap correctly for your operation.
Servicing schedule
Monthly is standard for busy operations. Cafes and light-use kitchens may run quarterly. Every service must be documented with a signed job sheet — kept for environmental health inspections.
Staff habits that matter
Scrape plates before rinsing. Never pour hot fat down the drain. Fit strainers in every sink. Post the FOG-management SOP visibly in the kitchen.